Christmas Pavlova
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This Christmas Pavlova in the shape of a wreath is a light and refreshing dessert. The pavlova can be made ahead of time and assembled in less than 10 minutes. I dressed this one with strawberries, blueberries, and mint leaves to resemble a wreath.
If you like meringue, then you will love making a pavlova. This dessert was created in Australia in honor of the Russian ballerina Anna Pavlova during one of her tours.
Pavlova is basically a baked meringue. This is a very simple and easy recipe to make. In fact, every time I have spare egg whites, I make either meringues or pavlovas. And, the kids love it
Why make this Christmas wreath
- This is my no-fail recipe and method. This pavlova recipe never fails me.
- The dessert is simple and easy to make with very few ingredients you probably already have on hand.
- It is a perfect make-ahead dessert that can be frosted on the day of serving.
- Also, it’s gluten-free, very light, and refreshing.
- I like to serve it after a big festive dinner like Christmas, hence the wreath. And, if you want, you can also make mini pavlovas instead of a large wreath.
- As you can see, the timeline for making a pavlova is not long. And most of it is non-active time.
- Whip meringue – 10 mins
- Pipe the wreath – 10 mins
- Bake pavlova – 30 minutes
- Cool pavlova – 3 hours
- Assemble – 20 minutes
Ingredients and substitutes
- Egg whites – Use large egg whites at room temperature. Room temperature eggs ensure you get a good volume when beating. Aged eggs are considered the best for pavlova. So, if you have old egg whites (without any yolk) use them.
Tip – Cold eggs are easier to separate. So separate them when cold, but let them thaw before using. - Sugar – Always use fine-grain white sugar when making a pavlova. This will ensure the sugar dissolves properly without leaving any grainy effect. Apart from that, sugar also stabilizes the egg whites helping them build volume and stay puffed up. How sugar affects baking.
- Cream of tartar – Gives a much creamier egg white and it prevents the separation of protein and water in the whites. It’s also flavorless, so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and white vinegar are also often used.
- Cornstarch – Absorbs any excess liquid left in your meringue. As a result, you get a nice crisp outside crust and a soft dry marshmallow on the inside without any weeping.
How to make a Pavlova Christmas Wreath
Meringue
- Preheat the oven to 150 C / 300 F.
Note – This temperature will change as soon as you place the pavlova into the oven. - Line a baking sheet with parchment paper. Using a 7-inch cake pan or bowl as a guide draw a circle on the parchment paper. Flip the paper so the pencil side is down. Set aside until ready to use.
- In the bowl of a stand mixer, with the whisk attachment – add the egg whites and salt.
- Whip on medium speed almost until soft peaks form. Then, gradually add the sugar, one tablespoon at a time.
Pro tip – Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny.
- When all the sugar has been added – continue to whip the meringue until you have stiff peaks.
Pro tip – The meringue should be sticky with stiff peaks but still have a shiny appearance. - Switch to a spatula – fold in the vanilla. Then, sift in the cream of tartar and cornstarch. Transfer the meringue to a piping bag with a large round piping tip.
Pro tip – Cream of tartar helps stabilize the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue.
- Pipe big dollops of meringue on the circle template we created. Make sure to pipe on a baking tray. I pipe large dollops around the circle then add more dollops in between, and more dollops over those until I have the size I want.
Pro tip – You can make mini pavlovas or meringue kisses with any remaining meringue. - Place the pavlovas in the oven on the center rack. Close the oven door and immediately reduce the oven temperature to 130 C / 260 F (DO NOT OPEN THE OVEN DOOR DURING BAKING).
- Bake for 45 minutes – when the baking time is done do not open the door, let the pavlovas cool inside the oven naturally.
Pro tp – You can leave it in the oven for 2 to 3 hours up to 12 hours.
Assemble
- Whip the whipping cream with confectioners sugar. And chop the fruits. Use an offset spatula to gently loosen the pavlova from the baking parchment paper.
- Place the pavlovas on a serving platter or cake board.
Pro tip – Once you assemble the wreath, it is too delicate to move around. So, always assemble this on a serving platter. Also, don’t assemble too early as the moisture from the whipping cream will make them soft. - Pipe the whipped cream on the wreath. Arrange the fruits of your choice. I’m using sliced strawberries, fresh blueberries, and mint leaves for garnish.
Tips for success
- Weigh your eggs to ensure you have approximately 150 to 160 grams. 4 large eggs often make between 140 to 177 grams, depending on the size. You may need more or fewer than 4 egg whites.
- Any grease in the egg whites will not whip the meringue. So break each egg separately in a bowl before you combine all four. If any egg yolk breaks when breaking, save it for your breakfast omelet and use another egg.
- Aged eggs are often the best for making meringues. So if you have any egg whites in the freezer or fridge use them for this recipe as long as they are yolk-free.
- If you have a stand mixer – use it. Meringue does require a good amount of whipping handheld or whisk just does not do it.
- Pipe the pavlovas as soon as the meringue is whipped. Do not let the meringue sit too long
- If you do not want to pipe the meringue into a wreath you can also use a large spoon. The taller the pavlova the higher the risk of it being undercooked in the center. So, one way to ensure it cooks is to create a little dip in the top. Not too low, it also prevents sinking.
- DO NOT OPEN THE OVEN DOOR WHEN BAKING – OR AFTER THE PAVLOVA HAS BAKED. Cooling naturally in the oven will prevent sinking.
- To cool the pavlova quicker, gently create an opening in the oven door with a wooden spoon. This will help the warm air to escape slowly and prevent sinking.
- A well-baked pavlova will have cracks on the outside with a small marshmallow-like pillow on the inside.
- Add whipped cream and fruits just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside.
More Christmas recipe
- Christmas Wreath Cake
- Santa Christmas Tree Cookies Gingerbread
- Christmas MM Cookies
- Christmas Pavlova
- and Christmas Spritz Cookies or Christmas Star Cookies
- Cranberry Cake Christmas
- Stenciled Christmas Sugar Cookies
- See all Christmas recipes and tutorials
Frequently asked questions
How long do baked pavlovas keep?
A baked pavlova will last a day at room temperature and can be kept in an airtight container for up to two days. Add the whipped cream and fruits just before serving.
How do I know if my pavlova is ready?
A perfect pavlova should be white, perhaps slightly beige in color, dry crisp on the outside, and soft on the inside.
Ideally, you can check with a skewer but that runs the risk of it sinking. So, I prefer to use a tried and tested method for the right temperature and time. For this recipe, I find baking at a high quick blast gets a nice crisp shell, then reducing the oven temperature to low and cooking for another 45 minutes. Then, leaving it in the oven switched off for a further 2 hours ensures that the inside is baked.
How long do you beat eggs for stiff peaks?
It can take up to 5 minutes for the meringue to get stiff peaks, but it depends on the method and equipment you use.
My perfect method for stiff peaks is – Use a stand mixer, start at medium speed, and whip until the eggs are foamy – about one minute. Then, add sugar slowly, one tablespoon at a time (this should take about a minute). Once all the sugar is in, turn the mixer to medium-high and whip for three full minutes. This should give you a perfectly stiff meringue.
Can I refrigerate a pavlova?
Never refrigerate a baked pavlova because condensation from the fridge will soften the crisp outside shell. Store it at room temperature in an airtight container for up to two days.
Also, any leftover pavlova with whipped cream and fruits can be left in the fridge and must be eaten within a day.
Can I put the pavlovas back in the oven? (pavlova fail)
Yes, if you find that the pavlova is too soft in the center or undercooked, place it back in the oven at 150 C / 300 F for half an hour.
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Christmas Pavlovas Wreath
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 300°F / 150°C / Gas Mark 2
Calories: 167kcal
Adjust Servings Here: 1 Wreath
Description
This Christmas theme pavlova is a light and refreshing dessert. The pavlova can be made ahead of time and assembled in less than 10 minutes. I dressed this one with strawberries, blueberries, and mint leaves to resemble a wreath
Video
Ingredients
Meringue
- 4 (150 g) Egg whites (large)
- 1 cup (200 g) Sugar
- 2 tsp Cornflour
- 1 tsp Cream of tartar (or white vinegar)
- ¼ tsp Salt
- 1 tsp Vanilla extract
Plus
- 1 cup (240 ml) Whipping cream
- 1 cup (150 g) Strawberries (chopped)
- ½ cup (75 g) Blueberries
- ¼ cup Mint leaves ((I like using the tips of the mint sprigs))
Instructions
Meringue
- Preheat the oven to 300°F / 150°C / Gas Mark 2Note – This temperature will change as soon as you place the pavlova into the oven.
- Line a baking sheet with parchment paper. Using a 7-inch cake pan or bowl as a guide draw a circle on the parchment paper. Flip the paper so the pencil side is down. Set aside until ready to use.
- In the bowl of a stand mixer, with the whisk attachment – add the egg whites and salt.
- Whip on medium speed almost until soft peaks form. Then, gradually add the sugar, one tablespoon at a time.Pro tip – Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny.
- When all the sugar has been added – continue to whip the meringue until you have stiff peaks.Pro tip – The meringue should be sticky with stiff peaks but still have a shiny appearance.
- Switch to a spatula – fold in the vanilla. Then, sift in the cream of tartar and cornstarch. Transfer the meringue to a piping bag with a large round piping tip.Pro tip – Cream of tartar helps stabilize the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue.
- Pipe big dollops of meringue on the circle template we created. Make sure to pipe on a baking tray. I pipe large dollops around the circle then add more dollops in between, and more dollops over those until I have the size I want. Pro tip – You can make mini pavlovas or meringue kisses with any remaining meringue.
- Place the pavlovas in the oven on the center rack. Close the oven door and immediately reduce the oven temperature to 130 C / 260 F (DO NOT OPEN THE OVEN DOOR DURING BAKING).
- Bake for 45 minutes – when the baking time is done do not open the door, let the pavlovas cool inside the oven naturally.Pro tp – You can leave it in the oven for 2 to 3 hours up to 12 hours.
Assemble
- Whip the whipping cream with confectioners sugar. And chop the fruits. Use an offset spatula to gently loosen the pavlova from the parchment paper.
- Place the pavlovas on a serving platter or cake board.Pro tip – Once you assemble the wreath, it is too delicate to move around. So, always assemble this on a serving platter. Also, don't assemble too early as the moisture from the whipping cream will make them soft.
- Pipe the whipped cream on the wreath. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, and mint leaves for garnish.
Recipe Notes & Tips
- Weigh your eggs to ensure you have approximately 150 to 160 grams. 4 large eggs often make between 140 to 177 grams, depending on the size. You may need more or fewer than 4 egg whites.
- Any grease in the egg whites will not whip the meringue. So break each egg separately in a bowl before you combine all four. If any egg yolk breaks when breaking, save it for your breakfast omelet and use another egg.
- Aged eggs are often the best for making meringues. So if you have any egg whites in the freezer or fridge use them for this recipe as long as they are yolk-free.
- If you have a stand mixer – use it. Meringue does require a good amount of whipping handheld or whisk just does not do it.
- Pipe the pavlovas as soon as the meringue is whipped. Do not let the meringue sit too long
- If you do not want to pipe the meringue into a wreath you can also use a large spoon. The taller the pavlova the higher the risk of it being undercooked in the center. So, one way to ensure it cooks is to create a little dip in the top. Not too low, it also prevents sinking.
- DO NOT OPEN THE OVEN DOOR WHEN BAKING – OR AFTER THE PAVLOVA HAS BAKED. Cooling naturally in the oven will prevent sinking.
- To cool the pavlova quicker, gently create an opening in the oven door with a wooden spoon. This will help the warm air to escape slowly and prevent sinking.
- A well-baked pavlova will have cracks on the outside with a small marshmallow-like pillow on the inside.
- Add whipped cream and fruits just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 167– kcalCarbohydrates: 24– gProtein: 2– gFat: 8– gSaturated Fat: 5– gCholesterol: 29– mgSodium: 75– mgPotassium: 108– mgFiber: 1– gSugar: 21– gVitamin A: 426– IUVitamin C: 1– mgCalcium: 16– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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My family and I loved this recipe! I can’t wait to make this recipe again soon! Such a big hit here at the house!
Thank you, Beth. So, happy you enjoyed this recipe.
What a gorgeous dessert. I like that it can be made ahead. It’ll be an impressive dessert for Christmas without the rush of trying to do the day of.
This is such a pretty pavlova for the holidays! Delcious.